Jellied veal explained

Jellied veal (or veal brawn, Swedish: kalvsylta)^[1] is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper.^[2] It is eaten cold from the fridge, often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden.^[3] Jellied veal is considered one of the few remaining dishes from the original Swedish Christmas smorgasbord.^[4]

Preparation

The meat is cooked in salted water until it falls off the bone and then cut into fine pieces. The cut meat is then mixed with the stock and left to cool in a vessel until it is congealed.

See also

• Aspic
• Head cheese
• List of veal dishes

Notes and References

1. Web site: Capon . Robert Farrar . Swedish Jellied Veal (Kalvsylta) Recipe . NYT Cooking . April 23, 2014 . June 26, 2017.
2. Book: Hachten . H. . Allen . T. . The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State . Wisconsin Historical Society Press . 2013 . 978-0-87020-553-8 . June 26, 2017 . 234.
3. Web site: Jultradition - Julmat . 2010-09-09 . dead . https://web.archive.org/web/20100813004623/http://www.jultradition.se/julmat.htm . 2010-08-13 .
4. http://www.popularhistoria.se/o.o.i.s?id=43&vid=1043{{dead link|date=November 2017 |bot=InternetArchiveBot |fix-attempted=yes }}